Born in Paris to Polish exiles, Pozerski was educated in his native city and became an academic scientist, specialising in biology and medicine and particularly food chemistry and dietetics.

His admirers have included the food writers Elizabeth David and Richard Olney and the chef Raymond Blanc.

[2][3] In Paris their son grew up within the Polish exile community, attending the École polonaise – an establishment described by another Franco-Polish cookery writer, Ali-Bab, as one of ferocious austerity – and then the Lycée Condorcet.

After the war he resumed his research at the Pasteur Institute in his small laboratory there, but post-war inflation left him in need of extra income, and for a while he had second jobs, playing the violin in the orchestra of a local cinema and working as an examiner for a large pharmacy on the Right Bank.

[6] His academic work did not distract Pozerski – in his capacity as Édouard de Pomiane – from his hobby and second profession of writing and talking about food.

[6] He published articles and gave lectures, and from 1923 to 1929, starred in weekly programmes on Radio Paris, in which he recounted stories about his culinary experiences and provided recipes illustrating his precepts.

In a biographical sketch, M. M. Pack writes "Despite the fact that he was neither French nor a trained chef, these broadcasts contributed to his reputation as one of the most popular and widely respected cooks in France at the time, and made him, arguably, the food world’s first media personality".

[2] In 1940 Pozerski reached the age of retirement from the Pasteur Institute, but he continued his work in a small laboratory set up for him in the attic.

[2] David titled her biographical sketch of him, "Pomiane, Master of the Unsacrosanct",[4] because he was a continual rebel against culinary orthodoxy and in particular the excess and over-richness of classical haute cuisine.

[14] Other admirers have included the food writer Richard Olney[2] and the chef Raymond Blanc; the latter names Pomaine as his hero – "one of the first people to have queried the establishment, the static traditions and the taboos of French cuisine.